I have quite the task awaiting me and my stomach over the next while. You see, my fridge is quickly filling with these beautiful jars of pickles but I am the only member of this family who eats them! Everyone else must have been born with some type of birth defect because they are amazing. Cold, crisp and so deliciously tangy. Their only downfall is that they must be refrigerated since they aren’t cooked. With all the cukes I’ve got this year, I might have to go buy another fridge!
Refrigerator Dill Pickles
(makes 1 quart)
fresh pickling cucumbers, stemmed and quartered
1/2 C white vinegar
2 Tb salt
1 Tb black peppercorns
1 Tb coriander seeds
3 cloves garlic, minced
1/2 C fresh dill
1/2 tsp celery seed
1. Layer sliced cukes in mason jar, leaving 1/2″ at the top.
2. Mix together pickling ingredients and pour over cucumbers. Fill remaining space in the jar with water. Screw on the lid and shake for about one minute.
3. Refrigerate for one week, shaking daily.
(I am making more tomorrow and want to try adding some sugar and using apple cider vinegar just to add a bit of sweetness.)
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